line a baking dish or heat safe tray with baking paper. I have used loaf pans, cookie sheets with sides, and 9x9 brownie pans with great results. See the note above for more information about this.
Add the water to a small heavy-bottomed saucepan, but do not turn on the heat yet
Bloom 5 TBSP of collagen in 1 cup filtered water by sprinkling the gelatin in an even layer over the water. Don't stir at this stage. Let sit for about 5 minutes, or until it looks very thick and gelatinous
Turn on the heat to medium-low and add sweetener. Stir until the gelatin, sugar, and water are one homogenous mixture, fully melted, and create a ribbon when drizzled with a spoon.
Remove from heat and transfer to a stand mixer bowl (you can also use a handheld mixer or mix by hand). Now is the time to add your vanilla or any other flavorings. Be careful at this stage not to over mix. Only whip until the mixture just hits marshmallow fluff consistency
Using the whisk attachment, whip the mixture until it becomes light, fluffy, and a light cream color. You will know it is done when it looks like store bought marshmallow fluff
Quickly transfer the fluff to a baking dish (remember, the smaller the dish, the thicker and taller your marshmallows will be). Gently shake and shift the dish to smooth out the top of the fluff and remove any air bubbles
Place in the refrigerator for a few hours to set
After the mallows are set, cut them into squares and dust in powdered sugar so they will not stick to each other
store mallows in a glass container in the fridge for a week or in the freezer for several months
